This is probably the most unappealing dish I’ve ever put on my blog. I’m sorry. I must have turned the dish around 50 times trying to find a side that looked better than the others and I failed.

I snapped the photos and then let out a big sigh, took the plate and went to the sofa and started to watch some sitcom on tv. I was feeling pretty sorry for myself. Then I took a bite and my heart began to soar. I decided after the first bite that I would post this recipe even though it looks like a dog’s breakfast.

A few years ago we were eating at a restaurant in Canberra and one of the courses was a beetroot tortellini filled with kangaroo bbq and served with goat cheese and brown butter. I loved that dish and this week I decided to recreate it. I did it the hard way. You can buy beetroot powder but I decided to make my own.

I parboiled 3 large beets, peeled them when they were cool enough not to burn my fingerprints off and then I sliced them using a mandolin slicer. Once they were all cut I laid them out in the dehydrator and it took more than a day to get them dry. Once cracking dry, I put them into the food processor and whizzed until I had powder but upon reflection, I could have whizzed a little bit longer.

I used the powder along with eggs and 00 flour to make the pasta dough and then rolled it out. I first made tortellini and I thought they were just too doughy so I cranked out some more pasta and just made triangles and I was really happy with them.

I had some frozen pulled pork and I defrosted that and put it in the thermomix on reverse along with some BBQ sauce and heated it to boiling and in a few minutes I had a well broken down mixture. A food processor would work just fine. Into the ravioli it went and then into boiling water for just a few minutes. Cooking longer leaches out all the color – I might have done that once when the phone rang.

To serve, I put a small layer of beetroot relish on the plate and placed two ravioli on top. Then I added some garlic and herb goat cheese and drizzled the lot with browned butter that I’d added a little ground wattleseed.

I will make this again for my next dinner party but I will make squares next time. I’m happy to call this the ugly duckling dish. My apologies for making you roll your eyes. I did think about not posting this. 🙂

This ugly duckling dish turns into a swan at the first bite. The flavors marry so well. It's a perfect appetizer.

Author: Maureen Shaw

Recipe type: Appetizer

Cuisine: Australian

Serves: 6 servings

Ingredients

Pasta

300 grams 00 flour

3 large eggs

1 tablespoon beetroot powder (You can leave this out if you prefer)

Filling

1 cup pulled pork

3 tablespoons bbq sauce (I used store bought but homemade would be great)

Brown Butter Sauce

¼ cup butter

1 teaspoon ground wattleseeds (I added them because I had them - optional)

Finishing

½ cup beetroot relish

4 tablespoons goats cheese (I used garlic and herb)

Instructions

Filling

Heat the pork with the bbq sauce and make it as fine as you can. I put mine in a food processor.

Pasta

Whisk the beetroot powder with the flour in a bowl

Make a well in the middle and crack the eggs in the well and beat the eggs with a fork until well blended.

Using just the tips of your fingers, pull a little bit of flour into the center, incorporating it as you go.

Once it's come together, pour it out onto a work surface and knead until it all comes together and the gluten is well developed. When the pasta feels smooth and silky, it's ready to roll. You can use a pasta machine or use a well floured surface and a rolling pin.

Making the Ravioli

Cut squares and dampen two sides, add a teaspoon of filling in the center and pull one corner over to make a triangle. Press the sides together and try to get all the air out as you press down.

Cooking the Ravioli

Heat a large pot of boiling water and add the ravioli a few at a time. Once it floats to the top, continue to cook another 2-3 minutes depending upon how thick your pasta is. Cook one and test is my advice.

Brown Butter Sauce

Place butter into a saucepan and heat to medium. When the butter is melted, add the ground wattleseed and cook until the butter begins to turn a nutty brown. Remove from the heat immediately. (I usually set just the bottom of the pan into some cold water in the sink to cool it down)

Plating

Put a tablespoon of beetroot relish on the plate, place two ravioli on top and crumble goats cheese. Drizzle the brown butter sauce over the top and enjoy.